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Cinnamon Rolls from North Carolina State Fair


These cinnamon coffee rolls are delicious. It is important that you use unbleached flour and Fleischmann's margarine in this recipe. Use a thermometer to check the temperature of the liquid, if it's too hot it will kill the yeast.



Vanilla Icing


  1. Night before baking, sprinkle yeast over lukewarm water, stir to dissolve; set aside.
  2. Combine flour, 1/4 cup sugar and salt in mixing bowl. Mix well. Cut in 1 cup of Fleischmann's oleo/margarine with a pastry blender or with your fingers until mixture resembles cornmeal. Add yeast mixture, egg yolks and milk, stir with a fork until well blended. Cover with aluminum foil and refrigerate overnight.
  3. Next morning, grease a 9 x 13-inch baking pan and set aside.
  4. Combine in a small bowl 1/4 cup sugar and the cinnamon and set aside.
  5. Roll dough on a floured surface into a rectangle, about 10 x 15-inches. Brush with 2 tablespoons melted oleo/margarine. Sprinkle with cinnamon/sugar mixture, sprinkle with pecans and raisins. Starting at the wide end, roll up in a jellyroll fashion. Pinch edges well to seal.
  6. Cut into 15 equal slices. Place cut side down, equally spaced, in prepared pan. Cover and let rise in a warm place until doubled in size, about 1 hour.
  7. Heat oven to 375 degrees F. Bake for 20 to 25 minutes or until golden brown. Remove from oven and cool on a wire wrack. Frost rolls.
  8. Vanilla Icing: Mix sugar, oleo/margarine. Add vanilla extract and 1 tablespoon hot water and stir until smooth and well blended. Add more water as needed a few drops at a time.

Posted by bettyboop50 at Recipe Goldmine April 26, 2001.

Source: North Carolina State Fair


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